Ingredients

1 cup uncooked brown rice or about 2 cups cooked brown rice
1 cup quick oats
1 can spinach (most cans are 13.5 ounces, a little more or less is fine) or 3/4 to 1 cup cooked spinach
3 Tablespoon neutral oil or olive oil
1 Tablespoon onion powder
1 Tablespoon garlic powder
salt and pepper to taste

Optional:

2-3 teaspoons mustard powder
1/2 cup sunflower seeds (either roasted or raw)

Directions

Cook the brown rice either on the stove top, or in an Instant Pot (if cooking it in an IP use 1 cup dry brown rice and 1.5 cups water, cook 21 minutes on manual, natural release).

While the rice is cooking, drain the spinach in a strainer, pressing as much liquid as you can out of it with the back of a spoon.

Put the drained spinach in a medium-sized bowl, mix the oatmeal in with it, and set aside.

When the rice is done, dump it in with the spinach, and then add all of the other ingredients. Mix everything together (be careful, it will be hot from the rice). Cover and let it sit until it’s cool enough for you to handle.

At this point you can shape it into patties and cook it, although we have found that it’s even better if you let it sit for another hour or so. That’s up to you. You can also make it ahead of time, and at this point cover it and put it in the fridge, so that it is ready whenever you want to cook it.

To fry, heat a pan over medium heat with a little bit of oil, and cook on one side until it shows some golden brown, then flip over and cook for another 2-3 minutes.

To bake, brush a baking pan with oil, put the patties on the pan, and bake at 375° for 20 to 30 minutes, turning the patties over halfway through.

Variations

The next time we make these, we are going to try using ketchup instead of the 3 tablespoons oil. Let us know what variations you have tried!